Assertive Green Salad With Ramps, Bacon And Blue Cheese

• Salad
• 3 strips bacon, preferably pastured and preservative-free
• 8 ramps, bottom white parts only
• 4 cups chopped organic dandelion greens
• 1 cup chopped organic parsley
• 3 tablespoons Cashel Blue Irish Farmhouse cheese
• Dressing
• juice from 1/2 fresh lemon, preferably a Meyer lemon
• 1/4 cup best olive oil
• 1/2 teaspoon dijon mustard
• 2 ramps, bottom white parts only, minced
• pinch of sea salt

1. Cook the bacon in a hot skillet until crisp on both sides. Remove to a towel to drain and cool. Leave the hot bacon fat in the pan over medium heat.
2. Toss the ramps into the hot bacon fat. Allow to cook for a minute or two, until nicely browned on all sides. Remove and allow to cool, then crumble into a small bowl and set aside.
3. Coursely chop the ramps and mix in a medium bowl with the greens, parsley, and crumbled bacon. Set aside while you make the dressing.
4. Mix all dressing ingredients in a small bowl and then pour over the salad. Crumble the blue cheese over the salad and serve.

salad, bacon, ramps, dandelion greens, parsley, irish, dressing, fresh lemon, best olive oil, dijon mustard, ramps, salt

Taken from food52.com/recipes/4351-assertive-green-salad-with-ramps-bacon-and-blue-cheese (may not work)